Steak Doneness Temperature Chart

Internal temperatures for every steak doneness — from blue to well done — with the temperature to pull it off the heat so it finishes perfectly while resting.

Steak doneness temperatures

Doneness	Pull from heat	Final temperature	Center looks
Blue	110 °F (43 °C)	115–120 °F (46–49 °C)	Cool, deep red
Rare	120 °F (49 °C)	125–130 °F (52–54 °C)	Cool red center
Medium-rare	130 °F (54 °C)	130–135 °F (54–57 °C)	Warm red center
Medium	135 °F (57 °C)	140–145 °F (60–63 °C)	Warm pink center
Medium-well	145 °F (63 °C)	150–155 °F (66–68 °C)	Slightly pink
Well done	155 °F (68 °C)	160 °F (71 °C)+	Little or no pink

Notes

Steak keeps cooking after it leaves the heat — the temperature typically rises 5–10 °F (3–5 °C) during a 5–10 minute rest, more for thick cuts. Insert an instant-read thermometer horizontally into the thickest part. The USDA safe minimum for whole cuts of beef is 145 °F (63 °C) with a 3-minute rest; lower doneness levels are common chef preferences.

Frequently asked questions

What temperature is medium-rare steak?

130–135 °F (54–57 °C) after resting; pull it at about 130 °F.

What temperature is medium steak?

140–145 °F (60–63 °C).

Why rest a steak?

Resting lets the temperature even out and the juices redistribute.

What is the USDA safe temperature for steak?

145 °F (63 °C) plus a 3-minute rest.